Leeks
Art Print
Turchett, Peggy
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La Belle Cuisine - More Poultry Recipes

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is an act of integrity, and faith."

Leek-stuffed Chicken Breasts with
Red Bell Pepper Sauce

"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin

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Red, Orange and Yellow Bell Peppers
on Display in a Venice Market
Photographic Print
Gipstein, Todd
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Leek-stuffed Chicken Breasts with
Red Bell Pepper Sauce
Mortons House Hotel, Corfe Castle,
Dorset, England
Bon Appetit June 1995

2 tablespoons butter
1/4 cup finely chopped shallots
1 tablespoon finely chopped fresh tarragon
or 1 teaspoon dried
2 1/4 cups chicken stock
1/2 cup dry white wine
A 7-ounce jar roasted red bell peppers,
drained, chopped
2 tablespoons olive oil
1 cup finely chopped leeks,
(white and pale green parts only)
4 skinless boneless chicken breast halves

Melt butter in heavy medium skillet over medium-low heat. Add shallots; sauté until tender, about 5 minutes. Mix in tarragon. Add 3/4 cup stock
and wine; boil until mixture is reduced to 1/3 cup, about 6 minutes. Add
roasted peppers; bring to simmer. Purée mixture in blender. Season with
salt and pepper. Set sauce aside.
Heat oil in heavy large skillet over medium-low heat. Add leeks and sauté until tender, about 10 minutes. Season with salt and pepper. Cool. Using
a small sharp knife, make deep horizontal cut in each chicken breast. Fill
each breast with 1/4 of leek mixture. Skewer openings closed with tooth- picks. Bring 1 1/2 cups stock to simmer in heavy medium skillet. Add chicken, cover and simmer until chicken is cooked through, turning once,
about 12 minutes. Bring bell pepper sauce to simmer, thinning with some
poaching liquid if necessary. Spoon onto plates. Drain chicken; slice and
fan atop sauce. Serves 4.

Featured Archive Recipes:
Basil-Stuffed Chicken Breasts
Cheese-Stuffed Chicken with Apricot Sauce
Chicken with Leeks and Mushrooms
Chicken Breasts Stuffed with Sun-dried
Tomatoes, Feta, Olives and Pine Nuts
Braised Chicken with Artichoke Hearts,
Mushrooms and Peppers
 

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